Touraine, the cradle of Gargantua countries "good food" and "good life" has a diversified hotel infrastructure. The visitor soon discovers she is also the region of chefs and especially great restaurants. Reflections of all French cooking, Touraine tables also keep some typical dishes popular: rillettes, rillons, chitterlings, geline Touraine, coq au vin of Chinon, the Sainte-Maure, delicious goat cheese, the prunes called "Tours", macaroons good monks Cormery, expensive cakes Rabelais and barley sugar.